The situation at the slaughterhouse was discussed between officials from the Rural Affairs and the Environment Ministry, and the beef middlemen’s representatives, the GRTU.

One of the points agreed was that from next week the temperature of the beef carcass would be taken to determine the time from when the meat could be put up for sale. Sales can be made only when the internal temperature range is between five and seven degrees or if the meat has been chilled for 24 hours.

Other matters that were discussed included quartering of carcasses, and the deboning section.